I decided to use a couple of my new recipes to "special-up" our Saturday night family dinner.
Grilled Shrimp with Tomato and Mushroom Salad 
1 lb large (I used small) shrimp, raw, peeled and deveined, butterflied, tails on (also great on skewers, I did mine in the oven since they were small)
1 t. kosher salt
1/2 t. paprika
1 t. ground oregano
2 T. olive oil
Combine in a bowl, toss well. Heat a grill pan, grill shrimp for 2-3 minutes just until pink. Remove from pan.
Salad:
4 c. mixed greens
4 Roma tomatoes, cut into thin slices
8 oz. button mushrooms, thinly sliced
1 c. thinly sliced red onion
2 T. red wine vinegar (NOT COOKING WINE)
1/4 c. extra virgin olive oil
2 cloves garlic, minced
1 t. kosher salt
1/2 t. ground black pepper
1/2 c. chopped Italian parsley
1/4 lb Manchego cheese, shaved with a vegetable peeler (I used parm. The Manchego is GREAT but really expensive)
Place the greens in a large platter. In a med. bowl, combine the tomatoes, mushrooms, onion, vinegar, oil, garlic, salt, pepper and parsley. Toss well; pour over the greens; sprinkle with Manchego cheese and serve at once. (Don't forget to add some or all of the shrimp to the top). Serves 6-8.
This was soooo yummy. Dave was surprised that I liked it so much since I don't like "salads". I do love salads - like this. Just not the iceberg lettuce with a couple tomatoes smothered in ranch atrocities.
And for dessert?
Warm Chocolate Two Cherry Almond Bread Pudding
8 large eggs
2 c. half & half
1 c. sugar
1 c. sour cream
6 large croissants, ripped into 1" pieces (about 8 cups). I used 12 mini croissants
12 oz. pckg semi sweet chocolate bits, melted (I used white chocolate this time)
1 c. frozen bing cherries, thawed and drained of any excess liquid
1 c. dried cherries
2 t. almond extract
1 c. slivered almonds
Whipped cream or ice cream of choice
In a lrg bowl, beat the eggs, half & half, sugar and sour cream. Add the cubed croissants; allow to rest for a few minutes.
Heat the chocolate over a double boiler (or in a bowl over simmering water) until melted. Cool to room temperature (to avoid scrambling your eggs :)
Toss the chocolate, the two cherries and stir in the almond extract into the bread mixture.
Grease a 9"x13" baking pan; pour the mixture into the pan and sprinkle on the slivered almonds. Bake, covered loosely with foil, in a 375 degree oven for 45 minutes.
Remove foil and bake an additional 20 minutes or until center is set and the pudding has puffed. Cool slightly before cutting into 2" square pieces.
Serve warm with whipped cream or ice cream Serves about 20 small pieces.
Okay, this is one of my favorite desserts by far. The white chocolate was a delicious substitute but I think I prefer the semi sweet... and with ice cream.
Both recipes are from
Marguerite. Now I am going to go help myself to a second of that bread pudding.